Christine’s hummus recipe for history class

Christine’s history teacher asked her to bring an international dish to share at a classroom potluck, so she chose to make hummus and serve it with carrots and pita bread. We used a blender to mix and it turned out really good.

Easy Hummus Recipe

1 (15-ounce) can cooked garbanzo beans

1/4 cup fresh lemon juice from 1 large lemon

1/4 cup well-stirred tahini

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil

1/2 teaspoon ground cumin

Salt to taste

3 to 4 tablespoons water

Dash ground paprika and more olive oil, for serving

Directions

In a blender or food processor, combine the tahini and lemon juice and process for a minute or two.

Add olive oil, minced garlic, ground cumin, and a 1/2 teaspoon of salt to the tahini and lemon juice. Blend for 30 seconds, scrape the sides and bottom of the blender then blend another 30 seconds or so.

Open, drain, and rinse the garbanzo beans. Add half of them to the blender for 1 minute. Scrape sides and bottom of the blender, then add remaining beans and process until thick and smooth; about 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of beans. To fix this, with the blender turned on, slowly add 2 to 4 tablespoons of water until you reach a smooth consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. You can store homemade hummus in an airtight container and refrigerate up to one week.